This recipe requires just one pan and six ingredients, yet provides a serving of vegetables and more than 34 grams of protein. If you’re watching your carbs, replace the brown rice with cauliflower rice or extra vegetables.

Active time: 10 minutes | Total time: 35 minutes

Sheet Pan Chicken Teriyaki with Vegetables

Ingredients

• Cooking spray 
• 1 lb boneless, skinless chicken breast, cut in half lengthwise
• 3 cups broccoli florets
• 1 cup carrots
• 1 red bell pepper, sliced
• 1/4 cup teriyaki sauce
• 4 cups cooked brown rice, for serving

Directions

Preheat the oven to 400°F. Line a large rimmed baking sheet with foil and coat with cooking spray.

Spread the carrots on the prepared baking sheet and roast for 5 minutes. Add the chicken, broccoli, and bell pepper to the pan, drizzle with the teriyaki sauce, and toss to coat evenly. Spread everything in a single layer and roast for 15–20 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender.

Divide the rice among four bowls, top with the chicken and vegetables, and serve immediately.

Serves: 4 | Serving Size: about 4 oz chicken, 1 cup vegetables, 1 cup rice

Nutrition (per serving): Calories: 438; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 83mg; Sodium: 679mg; Carbohydrate: 63g; Dietary Fiber: 7g; Sugar: 11g; Protein: 34g

Nutrition Bonus: Calcium: 8%; Iron: 12%; Potassium: 949mg; Vitamin A: 78%; Vitamin C: 166%

Originally published: June 20, 2019; Updated May 2026

The post Sheet Pan Chicken Teriyaki with Vegetables appeared first on MyFitnessPal Blog.

Lean pork tenderloin, dry Chinese egg noodles and lots of veggies make this one-pot meal a weeknight win. A spoonful of chili crisp, an addictive jarred Chinese condiment, adds a little warm heat and umami, but it’s optional. It looks wickedly spicy, but it’s more savory than hot.

Active time: 25 minutes | Total time: 40 minutes

Pressure Cooker Pork Lo Mein

Ingredients

• 1/2 cup (120g) low-sodium chicken broth
• 2 tbsp low-sodium soy sauce
• 1 lb (454g) pork tenderloin, fat trimmed, cut crosswise into 2 large pieces
• 1/2 tsp black pepper
• 1 tbsp safflower oil
• 1 medium red bell pepper, sliced
• 1/2 medium yellow onion, sliced
• 1 large carrot, thinly sliced
• 1 cup (135g) baby corn, drained and cut into bite-size pieces
• 2 tbsp rice cooking wine or dry sherry
• 5 oz. dried Chinese egg noodles (not instant ramen)
• 3 cups steamed broccoli florets
• 4 tbsp (60g) chili crisp oil

Directions

In a small bowl, combine the broth with 3 tbsp water and soy sauce; set aside. Season the pork all over with the pepper. Put the oil in the Instant Pot, select sauté, and adjust to medium-high heat. When the oil is hot, add the pork pieces and cook, turning occasionally, until browned all over, about 5 minutes. Transfer the meat to a cutting board and slice into 1/2-inch (1.27cm) thick slices. Cut the slices into 1/2-inch (1.27cm) strips, set aside.

Add the bell pepper, onion, carrot, and baby corn to the pot and cook, stirring frequently, until the onions just begin to brown, about 4 minutes. Press cancel. Add the rice cooking wine and scrape up all the browned bits from the bottom of the pot.

Return the pork and any accumulated juices from the cutting board to the pot. Break the noodles into 3-inch (7.6cm) pieces and scatter them over the pork and vegetables. Pour the broth mixture over the noodles.

Lock the lid and set the valve to sealing. Select pressure cook, adjust to high pressure, and set the timer for 2 minutes. Unlock the lid and ensure the pork has reached an internal temperature of 145 °F.

Add the broccoli and chili crisp oil and combine. Cover the pot and let the mixture stand for 2–3 minutes to finish cooking the noodles. Serve immediately.

Tip: To steam broccoli, place it in a small microwave-safe bowl with 1/4 cup water. Cover and microwave on high until crisp-tender, 2–3 minutes. Drain.

Serves: 4 | Serving Size: 1 3/4 cups/390g

Nutrition (per serving): Calories: 488; Total Fat: 20g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 104mg; Sodium: 656mg; Carbohydrate: 42g; Dietary Fiber: 8g; Sugar: 7g; Protein: 34g

Nutrition Bonus: Calcium: 9%; Iron: 19%; Potassium: 1077mg; Vitamin A: 323%; Vitamin C: 200%

Originally published January 2021; Updated May 2026

The post Pressure Cooker Pork Lo Mein appeared first on MyFitnessPal Blog.

Simple is good, especially when you can put all the ingredients for a comforting chicken soup in a slow cooker, shred the chicken and transfer the soup to glass containers — you can even pack some for lunch. Pearled barley is rich in beta-glucans, a type of soluble fiber that may help reduce cholesterol, and barley has been shown to provide satiety and a feeling of fullness (1, 2).

Active time: 20 minutes | Total time: 5 hours, 20 minutes

Slow Cooker Chicken and Barley Soup

Ingredients

• 4 cups (960g) low-sodium chicken broth
• 1 large onion, chopped
• 3 large carrots, chopped
• 4 celery stalks, chopped
• 2 garlic cloves, minced
• ¼ cup (50g) pearled barley, dry
• 1 tbsp fresh rosemary, finely chopped
• 1 bay leaf
• 1/2 tsp black pepper
• 1 lb (454g) chicken breast, raw
• ¼ cup (15g) Italian parsley, chopped
• ½ lemon, juiced

Directions

Place the stock, onion, carrot, celery, garlic, barley, rosemary, bay leaf and black pepper in a large slow cooker, stir to combine. Place the chicken breast on top and cover the pot tightly. Cook on high for 2-3 hours or low for 4-5 hours, or until the chicken is easily shredded and reaches an internal temperature of 165°F.

Uncover, then use tongs to remove the bay leaf and place the chicken on a plate. Let cool slightly, then use two forks to shred the meat. Return the chicken to the pot and add the parsley and juice from ½ a lemon, stir and serve.

Serves: 4 | Serving Size: 1 ½  cup

Nutrition (per serving): Calories: 275; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 83mg; Sodium: 203mg; Carbohydrate: 25g; Dietary Fiber: 5g; Sugar: 5g; Protein: 33g

Nutrition Bonus: Calcium: 6%; Iron: 11%; Potassium: 1014mg; Vitamin A: 609%; Vitamin C: 23%

Originally published February 14, 2021; Updated February 2026

The post Slow Cooker Chicken and Barley Soup appeared first on MyFitnessPal Blog.

Do a quick prep in the morning and come home to a ready-to-eat chicken tortilla soup. At only 348 calories with 39 grams of protein and 11 grams of fiber, this soup makes a healthy leftover lunch. 

RD Tip: If you decide to pack this soup for lunch, keep the avocado and chips separate until right before you sit down to eat. Also, adding a splash of hot sauce will dial up the flavor if you enjoy a little heat.

Active Time: 5 minutes | Total Time: 8 hours + 5 minutes

Slow Cooker Chicken Tortilla Soup

Ingredients

• 1 lb boneless, skinless chicken breast
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups (260g) low-sodium chicken broth
• 1 15-oz (425g) can low-sodium black beans, rinsed and drained
• 1 15-oz (425g) jar low-sodium salsa
• 1/2 avocado, diced, for garnish
• 12 tortilla chips, crumbled, for garnish

Directions

Season the chicken with salt and black pepper. 

Place the chicken, broth, black beans and salsa in a slow cooker. Cook on low for 8 hours or high for 4 hours. Remove chicken and shred, then return to soup. 

Spoon soup into bowls, top with avocado and tortilla chips and serve immediately.

Serves: 4 | Serving Size: 1/4 recipe, about 2 cups

Nutrition (per serving): Calories: 348; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 670mg; Carbohydrate: 33g; Dietary Fiber: 11g; Sugar: 4g; Protein: 39g

Nutrition Bonus: Calcium: 9%; Iron: 22%; Potassium: 1,269 mg; Vitamin A: 18%; Vitamin C: 40%

Originally published November 2017, Updated May 2026

The post Slow Cooker Chicken Tortilla Soup appeared first on MyFitnessPal Blog.

Roasting the cauliflower for this vegan soup makes it nutty and cancels out any of the brassica funk cauliflower can have when boiled. Oat milk and a russet potato make the soup thick and creamy, without adding any dairy. A stick blender, also called an immersion blender, is an inexpensive kitchen gadget that makes pureed soups a breeze to throw together, but a regular kitchen blender works, too. Pair this delicious soup with a protein source for a complete, balanced meal.

Active time: 60 minutes | Total time: 1 hour 5 minutes

Creamy Roasted Cauliflower Soup

Ingredients

• 1 medium (588g) head of cauliflower
• 2 tbsp olive oil, divided
• 4 whole garlic cloves
• ½ tsp freshly ground black pepper
• ¼ tsp salt
• 1 medium onion, chopped
• 4 cups low-sodium vegetable broth
• 1 medium (213g) russet potato, peeled and chopped
• 1 bay leaf
• 1 cup (244g) plain unsweetened oat or hemp milk
• ½ tsp freshly ground nutmeg
• 1–2 tbsp fresh lemon juice
• 2 tbsp chopped parsley, for garnish

Directions

Preheat the oven to 400°F (204°C). Cut the cauliflower into 2-inch florets and thinly slice the center stalk. On a rimmed baking sheet, toss the cauliflower and garlic with 1 tbsp of the olive oil, plus salt and pepper. Roast until the cauliflower is deeply browned in spots, about 30 minutes.

Meanwhile, heat the remaining tbsp of oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, until translucent and beginning to brown, about 5 minutes.

Transfer the cauliflower and garlic to the pot, reserving 1/2 cup (about 40 g) of the smallest browned pieces for garnish. Add the broth, potatoes, and bay leaf. Bring to a simmer, then cover, reduce the heat to medium-low, and cook until the vegetables are very tender, about 25 minutes.

Discard the bay leaf. Add the oat milk, then puree the soup with an immersion blender directly in the pot until smooth. (Alternatively, blend in batches in a standard blender, venting the lid slightly to release steam.) Stir in the nutmeg and lemon juice. If the soup is too thick, add warm water to thin as needed.

To serve, ladle the soup into bowls and top with the reserved roasted cauliflower and parsley.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 174; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 356mg; Carbohydrate: 24g; Dietary Fiber: 5g; Sugar: 5g; Protein: 5g
Nutrition Bonus: Potassium: 798mg; Iron: 7%; Vitamin C: 131%; Calcium: 15%

Originally published November 5, 2020; Updated October 2026

The post Creamy Roasted Cauliflower Soup appeared first on MyFitnessPal Blog.

Stir a few ingredients together in your slow cooker, add chicken breasts and you’ve got a chicken dinner with a velvety Thai inspired peanut sauce ready when you are. We add crisp-tender broccoli, but green beans, carrots, baby corn or a long list of other veggies are welcome. The trick is to briefly microwave or steam the veggies and stir them through the sauce right before serving so they’re not overcooked. Serve over brown rice or quinoa.

Active time: 10 minutes | Total time: 4 hours, 10 minutes (low) or 2 hours, 10 minutes (high)

Slow Cooker Peanut Chicken With Broccoli

Ingredients

• 1/2 cup light coconut milk
• 1/4 cup smooth peanut butter
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp low-sodium soy sauce
• 2 tsp Thai red curry paste
• 1 tsp lemongrass paste
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts
• 4 cups broccoli florets
• 1 tsp cornstarch

Directions

In a 6-quart slow cooker, whisk together the coconut milk, peanut butter, rice vinegar, brown sugar, soy sauce, red curry paste, and lemongrass paste until smooth. Stir in the onion and garlic. Add the chicken and stir to coat.

Cover and cook on low for 3½–4 hours or on high for 2–2½ hours, until the chicken reaches an internal temperature of 165°F (74°C).

Transfer the chicken to a cutting board and slice or shred into bite-size pieces. Pour the cooking liquid into a small saucepan. In a small bowl, whisk together the cornstarch and 1 tbsp cold water until smooth, then stir into the saucepan. Bring to a simmer over medium heat, stirring frequently, until the sauce has thickened, about 2 minutes. Remove from heat.

While the sauce thickens, combine the broccoli with 2 tbsp water in a microwave-safe bowl and microwave on high for 2–3 minutes, or until crisp-tender. Alternatively, steam the broccoli on the stovetop for about 3 minutes. Drain.

Arrange the chicken and broccoli on a serving platter or divide between bowls. Pour the sauce over the top and serve immediately.

Serves: 4 | Serving Size: 4 oz. chicken, 1 cup broccoli, 1/4 cup sauce

Nutrition (per serving): Calories: 320; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 369mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 7g; Protein: 32g

Nutrition Bonus: Calcium: 7%; Iron: 8%; Potassium: 809mg; Vitamin A: 1%; Vitamin C: 140%

Originally published: January 17, 2020; Updated May 2026

The post Slow Cooker Peanut Chicken With Broccoli appeared first on MyFitnessPal Blog.

Low-carb, high-protein and a good source of veggies, this sheet pan supper is a riff on hasselback potatoes, but features chicken stuffed with heirloom tomatoes, mozzarella and quick homemade pesto. We roast broccoli florets on the same baking sheet—cauliflower florets are a great swap too.

Active time: 15 minutes | Total time: 45 minutes

Hasselback Chicken Caprese With Roasted Broccoli

Ingredients

• cooking spray
• 1 cup (18g) basil leaves, loosely packed
• 3 tbsp (45g) olive oil, divided
• 1 tbsp lemon juice
• 2 medium garlic cloves
• 1/2 tsp salt, divided
• 4 (6 oz/170g) boneless, skinless chicken breasts
• 5 medium (350g) campari tomatoes, sliced
• 3 oz (85g) part-skim mozzarella, thinly sliced
• 3 cups (225g) broccoli florets
• 1/2 tsp black pepper

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with foil and coat with cooking spray. In a blender, combine the basil, 2 tbsp of the olive oil, lemon juice, garlic, and 1/8 tsp of the salt; blend until smooth to make the pesto.

Make vertical cuts every 1/2 inch (1.3 cm) in the chicken breasts, being careful not to cut all the way through, to create pockets. Fill each pocket with a slice of tomato and mozzarella, then spoon the pesto into the pockets. Sprinkle the chicken with the remaining 1/4 tsp salt and the pepper, and place on the prepared baking sheet.

Toss the broccoli florets with the remaining 1 tbsp olive oil, and remaining 1/8 tsp salt, and arrange on the baking sheet around the chicken. Bake until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer, about 20 minutes. Serve the chicken with the fennel on the side.

Serves: 4 | Serving Size: 1 chicken breast, 3/4 cup broccoli

Nutrition (per serving): Calories: 396; Total Fat: 20g; Saturated Fat: 5g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 2g; Cholesterol: 137mg; Sodium: 533mg; Carbohydrates: 8g; Dietary Fiber: 2g; Sugar: 3g; Protein: 46g

Nutrition bonus:  Potassium: 942mg; Iron: 9%; Vitamin C: 112%; Calcium: 21%; Vitamin A: 36%

Originally published August 21, 2018; Updated May 2026

The post Hasselback Chicken Caprese With Roasted Broccoli appeared first on MyFitnessPal Blog.

Sometimes the best meals are the simplest ones. This quinoa and black bean bowl comes together in just 5 minutes with a handful of wholesome ingredients, making it the perfect solution for a quick weeknight dinner or a no-fuss lunch. Protein-packed black beans and fiber-rich quinoa form a satisfying base, while creamy avocado, crisp lettuce, and fresh salsa bring color, texture, and bright flavor to every bite (1, 2).

Active time: 5 minutes | Total time: 5 minutes

Quinoa and Black Bean Bowl

Ingredients

• 1/2 cup cooked quinoa
• 1/2 cup low-sodium black beans
• 1 cup romaine lettuce, shredded
• 2 tbsp salsa
• 1/4 avocado, sliced

Directions

Combine the quinoa, black beans, lettuce, salsa, and avocado in a bowl. Toss gently to combine and serve immediately.

Serves: 1 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 287; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 527mg; Carbohydrate: 44g; Dietary Fiber: 14g; Sugar: 3g; Protein: 13g

Nutrition Bonus: Calcium: 8%; Iron: 23%; Potassium: 847mg; Vitamin A: 1%; Vitamin C: 18%

The post Quinoa and Black Bean Bowl appeared first on MyFitnessPal Blog.

If you were thinking this was a zoodle lasagna, think again! However, making lasagna in the slow-cooker yields lovely browned edges and a convincing baked flavor. It’s also easier than traditional lasagna because there’s no need to cook the noodles before layering them with the sauce and zucchini; they become deliciously tender during the extended cooking time.

Active time: 15 minutes | Total time: 6 hours

Slow Cooker Turkey Sausage and Zucchini Lasagna

Ingredients

• 2 medium zucchini (1 1/2 lb or 680g), cut lengthwise into 1/4-inch slices
• 1 tbsp olive oil
• 12 oz. (340g) bulk Italian turkey sausage
• 1 24-oz. (695g) jar low-sodium marinara sauce 
• 1 1/2 cups part-skim ricotta cheese
• 1/2 cup fresh basil, chopped and loosely packed
• 1 egg, beaten
• 1 tsp lemon zest
• 1/4 tsp nutmeg, freshly grated
• 1/2 tsp black pepper
• Cooking spray
• 10 uncooked dry lasagna noodles (not the no-boil type)
• 1 cup part-skim mozzarella cheese, shredded
• 6 tbsp (60g) Parmesan cheese, grated

Directions

Lay the zucchini slices out on a paper towel-lined baking sheet and sprinkle lightly with salt. Let sit for 20–30 minutes, then rinse and pat dry thoroughly with paper towels before layering

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a spatula, for about 8 minutes, or until cooked through with no pink remaining and an internal temperature of 165°F.  Stir in the marinara sauce and remove from heat.

In a medium bowl, combine the ricotta, basil, egg, lemon zest, nutmeg, and black pepper and mix well.

Lightly coat a 6–6½-quart slow cooker with cooking spray. Ladle ¾ cup of the meat sauce evenly over the bottom of the slow cooker. Add a layer of noodles, breaking them as needed to fit. Top with a layer of zucchini, ¾ cup meat sauce, and ¼ cup mozzarella. Add another layer of noodles. Spread the entire ricotta mixture evenly over the top. Add another layer of noodles, a layer of zucchini, and ¾ cup meat sauce. Add a final layer of noodles and zucchini. Ladle the remaining meat sauce over the top and sprinkle evenly with the remaining mozzarella and all of the Parmesan.

Cover and cook on low for 4–5 hours, or until the noodles are tender and the lasagna is set. Turn off the slow cooker and let stand, covered, for 30–45 minutes before serving.

Serves: 8 | Serving Size: 1/8 of the lasagna

Nutrition (per serving): Calories: 374; Total Fat: 19g; Saturated Fat: 7g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 78mg; Sodium: 465mg; Carbohydrate: 32g; Dietary Fiber: 4g; Sugar: 6g; Protein: 20g

Nutrition Bonus: Vitamin D: 2%; Calcium: 34%; Iron: 12%; Potassium: 567mg; Vitamin C: 16%

Originally published: October 9, 2018; Updated May 2026

The post Slow Cooker Turkey Sausage and Zucchini Lasagna appeared first on MyFitnessPal Blog.

This is a great slow cooker chicken tikka masala that comes together pretty easily. It’s super flavorful with healthy spices like ginger, turmeric and cumin. Feel free to substitute chicken breast instead of thighs.

Active time: 10 minutes | Total time: 6 hours + 10 minutes

Slow Cooker Chicken Tikka Masala

Ingredients

• 1 lb skinless chicken thighs
• 1 13.5-oz. can lite coconut milk
• 1 15-oz. can no salt added diced tomatoes
• 1 tbsp fresh ginger, grated
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2/3 tsp salt
• 3 garlic cloves, minced
• 1 yellow onion, diced
• Steamed brown rice, for serving (optional)

Directions

Place chicken, coconut milk, diced tomatoes, ginger, garam masala, turmeric, cumin, salt, garlic, and onions in a slow cooker; stir to combine. Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until the chicken registers 165°F (74°C). Serve over brown rice, if desired.

Serves: 4 | Serving Size: 1/4 recipe, about 1 1/2 cups

Nutrition (per serving): Calories: 254; Total Fat: 11g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 2g; Cholesterol: 107mg; Sodium: 538mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 6g; Protein: 24g

Nutrition Bonus: Potassium: 581mg; Iron: 20%; Vitamin C: 5%; Calcium: 6%

Originally published November 13, 2017; Updated date: May 2026

The post Slow Cooker Chicken Tikka Masala appeared first on MyFitnessPal Blog.

Plant-based proteins make for a simple but hearty meal loaded with fiber and heart-healthy polyunsaturated fats (1). Sweet potatoes serve as a comforting base for this flavor-packed bowl, laced with rosemary and tangy balsamic vinegar. Roasting chickpeas makes them crunchy and irresistible — the perfect topper for a colorful bowl of goodness.

Active time: 20 minutes | Total time: 35 minutes

Sweet Potato and Roasted Chickpea Bowl

Ingredients

• 1 15-oz. can low sodium chickpeas, drained and rinsed
• 3 tbsp olive oil, divided
• 1 tbsp fresh rosemary, chopped, divided
• 2 tbsp balsamic vinegar
• 1 clove garlic, pressed
• 1/2 tsp salt
• 4 cups cubed sweet potato, from about 2 medium potatoes
• 4 cups chopped kale
• 1/4 cup toasted walnuts, coarsely chopped

Directions

Preheat the oven to 400°F (205°C). Place the drained chickpeas on a kitchen towel and fold the towel over to enclose them. Rub gently to loosen the skins, then discard the skins. Transfer the chickpeas to a sheet pan.

Drizzle 1 tbsp olive oil over the chickpeas, add 2 tsp of the chopped rosemary, and toss to coat. Roast for 25–30 minutes, or until the chickpeas are crisp. Remove from the oven and let cool slightly.

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, remaining 1 tsp rosemary, garlic, and salt to make the dressing.

Cube the sweet potatoes and place them in a steamer basket set over simmering water. Steam for about 5 minutes, or until tender when pierced with a paring knife. 

Meanwhile, place the chopped kale in a large bowl and pour the dressing over it. Massage the kale with your hands for about 1–2 minutes, until slightly softened and well coated. Divide the dressed kale evenly among 4 bowls, then top each bowl with sweet potatoes.

Top each bowl with one-quarter of the roasted chickpeas and sprinkle with the chopped walnuts. Serve immediately.

Serves: 4 | Serving Size: About 2 1/2 cups per serving

Nutrition (per serving): Calories: 371; Total Fat: 17g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 493mg; Carbohydrate: 48g; Dietary Fiber: 12g; Sugar: 8g; Protein: 10g

Nutrition Bonus: Calcium: 15%; Iron: 18%; Potassium: 723mg; Vitamin A: 377%; Vitamin C: 45%

Originally published August 25, 2018; Updated March 2026

The post Sweet Potato and Roasted Chickpea Bowl appeared first on MyFitnessPal Blog.

This recipe is a great source of fiber and gives you about 40% of your Vitamin A for the day. Vitamin A is important for immune system function, proper vision and growth and development (1).

Poblano chilies are a glossy dark green, with a grassy flavor and meaty texture that makes this chili especially complex. Look for them where other hot peppers are sold. Substitute with 2 light green Anaheim peppers if you can’t find poblanos.

Active time: 20 minutes | Total time: 45 minutes

Pressure Cooker White Bean Chili

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced
• 3 medium cloves garlic, minced
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp Mexican oregano
• 3 cups butternut squash, cut into 1/2-inch cubes
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1/2 cup frozen corn
• 2 15-oz. cans no salt added cannellini beans, rinsed and drained
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup nonfat plain Greek yogurt, for garnish

Directions:

Select the sauté function on the Instant Pot and heat the olive oil. Add the onion and poblano chili and cook, stirring occasionally, for about 5 minutes, or until the onion is softened. Add the garlic, cumin, coriander, and oregano and cook for about 45 seconds, or until fragrant. Press cancel.

Add the butternut squash, broth, corn, beans, salt, and black pepper to the pot and stir to combine. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

When the cooking time is complete, allow the pressure to release naturally for 5–10 minutes, then carefully quick-release any remaining pressure. Stir in the cilantro.

Serve hot with lime wedges and Greek yogurt on top.

Serves: 4 | Serving Size: 2 cups chili + 2 tbsp Greek yogurt

Nutrition (per serving): Calories: 398; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 560mg; Carbohydrate: 57g; Dietary Fiber: 16g; Sugar: 7g; Protein: 17g

Nutrition Bonus: Calcium: 24%; Potassium: 1139mg; Vitamin A: 41%; Vitamin C: 75%, Iron: 34%

Originally published: January 2020; Updated March 2026

The post Pressure Cooker White Bean Chili appeared first on MyFitnessPal Blog.